Having a weird problem on my laptop. Every so often I can’t click on the icons on its screen desktop although I can click on the toolbar at the bottom of the screen. It seems to sort itself by re-booting, but later it happens again, occurred 3 times so far and then I also had trouble being unable to follow links in an email – that again solved itself by rebooting. My computer guy says he’s never heard of such an odd problem, he was coming over at 8 a.m. Wednesday, but through a confusion, that got cancelled although I was up and ready. I have to leave the laptop unbooted until he can take a look. Now the icons have disappeared and I have white sheets of paper.
I am not a Catholic, never have been, but I am, nevertheless, excited that a new pope has been elected. The white smoke was seen at noon today. Didn’t actually take that long, 4 votes is my count. Matt couldn’t be less interested, but I certainly am and am waiting with bated breath to see who it is. Turns out to be Cardinal Jorge Begoglio from Argentina. The 77 yr. old Cardinal was runner up to Pope Benedict when he was elected. He will be known as Pope Francis (after Francis of Assisi). It also appears he was an Italian immigrant to Argentina which should please the Italians. I was wondering about the name, do they choose their own or are they presented with a list of choices, anyone know?
This looks pretty yummy. I have seen yellow cherry tomatoes, in fact I saw yellow grape tomatoes last week.
Roasted Yellow Tomato Salsa with CilantroBy The Gluten Free Goddess
WebMD Recipe from Foodily.com
If you cannot find these tiny heirloom yellow tomatoes, any grape or cherry tomatoes will do. The roasting coaxes fresh tomato salsa from bright and acidic into complex, subtle and sweet. If you don't care for cilantro, try using basil instead, and serve this salsa as a bruschetta topping on toasted gluten-free bread rubbed with a clove of fresh garlic.
- 2 pints yellow cherry or heirloom tomatoes, halved
- 1 small red onion, diced
- 3 cloves garlic, chopped
- 3/4 cup corn kernels
- 2 teaspoons dried or fresh cilantro
- sea salt
- olive oil
- white balsamic vinegar
- Preheat the oven to 375°F.
- In a roasting pan combine tomatoes, onion, garlic, corn kernels, cilantro and salt.
- Drizzle with olive oil and white balsamic vinegar. Toss to coat.
- Roast in a preheated oven until the tomatoes are soft and sweet, about 25 to 30 minutes. I stirred the mix halfway through roasting. Cool before storing. Store covered in the fridge. Just before serving allow the salsa to come to room temperature. Garnish with fresh chopped cilantro.
- Serve with tortilla chips, corn chips, or triangles of toasted gluten-free garlic bread